Valentine's Cocoa Angel Cake

This angel cake is flavored with cocoa powder and generously frosted with sweetened whipped cream.

Ingredients:

• 1 1/2  cups egg whites (10 to 12 large)
• 1 1/2  cups sifted powdered sugar
• 1   cup sifted cake flour or sifted all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 1 1/2  teaspoons cream of tartar
• 1   teaspoon vanilla
• 1   cup granulated sugar
• 1 1/2  cups whipping cream
• 1/4  cup sifted powdered sugar
•  Chocolate curls (optional)
•  Fresh raspberries (optional)

Directions:

1. In an extra-large mixing bowl, let egg whites stand at room temperature for 30 minutes. Sift the 1-1/2 cups powdered sugar, the flour, and cocoa powder together 3 times; set aside.

2. Add the cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.

3. Sift about one-fourth of the flour mixture over the beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Using a knife, gently cut through cake batter to remove any air pockets.

4. Bake the cake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert the cake (leave in pan); cool thoroughly. Loosen side of cake from pan; remove cake.

5. For frosting, beat the whipping cream with an electric mixer until soft peaks form (tips curl). Add the 1/4 cup powdered sugar and beat until stiff peaks form (tips stand straight).

6. Split the cooled cake into 2 layers. Fill and frost cake with whipped cream mixture. Top with chocolate curls and raspberries, if you like. (If you know you'll have leftovers, dollop individual servings with the whipped cream instead of frosting the whole cake.) Makes 12 servings.

Source: recipe.com

Chocolate Pistachio Heart Cookies

Vary the shape of these chocolate-dipped cookies depending on the season.

Ingredients:

• 2/3  cup packed brown sugar
• 1   cup butter
• 1   teaspoon vanilla
• 1   beaten egg
• 2 1/4  cups all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 3/4  cup finely chopped pistachio nuts
• 3/4  cup semisweet chocolate pieces
• 1   tablespoon shortening
• 1/2  cup ground pistachio nuts

Directions:

1. In a medium saucepan combine the butter and brown sugar. Heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour, and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll half of dough at a time to 1/4-inch thickness. Using a 2-inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.

3. Bake in a 350 degree F oven about 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.

4. In a small heavy saucepan heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat. Dip half of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts. Makes about 48 cookies.

 

Source:  bhg.com